Wild seeds as spices: lemon dill spice
The following excerpt is from Wild seeds and grains By Pascal Baudar. It has been adapted for exploit on the Internet.
All photos copyright © 2025 by Pascal Baudar
Common wild seeds as spices
Nowadays it’s simple to go to the store and buy spices, but I think we lose so much in the process! Using wild seeds as spices allows you to discover true local flavors and create a deeper connection with the land.
In every region you can find seeds that reflect the environment. Sprinkling toasted sage milk thistle seeds on a humble accompaniment, such as cooked watercress leaves, with a little soy sauce can really elevate it to a modern dimension.
Wild Dill
ANETHUM GRAVEOLENS
Wild fennel is native to the Mediterranean region and western Asia. It has spread and can now be found in various parts of the world, including North America. I can’t tell the difference between cultivated fennel and the wild fennel I’ve encountered while foraging in Colorado; they are probably the same plant species with similar characteristics and uses.
There is another plant in North America that goes by the common name “wild dill.” The Latin name is Perideridia americana. It is also called American wild carrot or yampah, but this plant has nothing to do with dill. Although both belong to the Apiaceae family, they are different plants.
Identifying wild fennel requires observing several specific characteristics.
The plant is known for its fragile, feathery leaves that are finely divided, thread-like and usually lithe green in color. These leaves give wild dill a gentle, airy appearance. The plant produces tiny yellow flowers that grow in flat-topped clusters, called umbels, 4 to 6 inches (10–15 cm) in diameter. These clusters are a distinguishing feature during the flowering period, which usually takes place from mid-summer to early autumn. Wild fennel usually grows to a height of 2 to 3 feet (60–90 cm), making it simple to spot in the environment where it grows.
Like wild carrots and fennel, wild fennel is most often found in fields, meadows and along roadsides, preferring well-drained soil and full sunlight. The plant has a distinct, forceful, aromatic smell reminiscent of the smell of dill, which becomes especially noticeable after crushing the leaves or stems.
This distinctive scent is a key identifying feature and can facilitate distinguish wild dill from other similar-looking plants. Dill seeds are another crucial feature; they are flat, oval and brown with lithe brown lines.
Poison hemlock, which is highly toxic, has similar pinnate leaves but can be identified by purple spots on the stems. Due to the risk of confusing wild fennel with a poisonous plant, correct identification is crucial. Always exploit a reliable field guide or plant identification app, and consider taking a foraging workshop or joining a local foraging group to gain hands-on experience. Multiple ID groups on social media can also be helpful.
A harmless, edible equivalent is fennel (Foeniculum vulgare), which also has pinnate leaves but can be recognized by its licorice or anise scent.
Culinary uses
Fennel seeds are widely used in various cuisines around the world. They taste slightly sweet and remind some people of cumin or anise. They also have a soft citrus flavor. If you look closely, you may also notice a soft sweetness, reminiscent of carrot, but that is not its main flavor.
Dill seeds impart a forceful, hot flavor that pairs well with marinades, stews, breads and vegetable dishes. They have a forceful scent, making them a popular spice in many recipes.
- Seasoning: Dill seeds can add a vivid, citrus flavor to vegetables, meat or fish dishes. They can be used whole or crushed, at the beginning of cooking for a milder flavor, or at the end to keep them pointed. Dill seeds go well with creamy dishes and root vegetables. I often roast fennel seeds before using them.
- Pickling: Dill seeds really shine when pickled. They are a key ingredient in pickling spices and can be added to pickling sauces for cucumbers, beets, carrots and other pickled vegetables.
- Soups, stews and sauces: Dill seeds can be used to flavor soups, stews, stews and sauces, especially in winter.
- Other dishes: Sometimes I add fennel seeds to sourdough bread or curly dock.
LEMON-DILL SPICE
I exploit this seasoning on vegetables, roots like carrots, and my wild food salads. It can also be used in dips or with fish and chicken.
Ingredients
- 2 tablespoons grated lemon peel (about 2 enormous lemons)
- 1 tablespoon of dried dill herb
- 1 teaspoon of dill seeds (preferably roasted)
- 1/2 teaspoon wild fennel seeds
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ginger powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
Method
- Spread lemon peel on parchment or wax paper. Cover loosely with a paper towel and set aside at room temperature until completely dehydrated, about 1 day.
- Once the lemon zest is dehydrated, add it to the stone mortar along with the remaining ingredients. Grind the mixture with a pestle until the ingredients are well combined. Alternatively, you can exploit a coffee grinder, but be careful not to overdo it – the ingredients should be slightly abrasive.
- Transfer the spice to a jar with spices. This spice can be stored at room temperature for several months.